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How to Make "Frines", the altogether lighter Fry

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How to Make "Frines", the altogether lighter Fry

Want to work on your winter excess before slipping into a summer swimsuit but can't give up the finer things in life? Pierre Marchesseau has the solution. This weekend, at the Chantecoq market in Puteaux (Hauts-de-Seine), the Michelin starred chef unveiled his recipe for fries cooked ... in water! A good way to feast, on fewer calories.

Pierre Marchesseau's "Frines" 

As the Parisian website reports, Pierre Marchesseau prepares "frines" (thin fries cooked in water) in a very simple way:

"Cook your fries of potatoes, asparagus, cucumber or whatever you want in boiling water for about 7 minutes, they get wet with water and when they are cooked, you put them in your fryer for another 6 to 7 minutes and they will brown with the oil. As water is denser than oil, the fries aren't full of fat, because the oil doesn't penetrate them. It's physical! "says the chef.

The result: "frines" with much less fat.! The chef came up with the idea for the first time in 1964 in Belgium, while visiting a chip factory. "It's the same process as for chips, I didn't invent anything!" he says.

Not convinced? Check out this recipe for the perfect triple cooked chips from Heston Blummenthal.

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